Baked beans are always something to get excited about. Sweet, saucy beans served on white toast slathered with margarine: so delicious, but hardly the most nutritious start to the day. This recipe has a few veggies snuck in for a slightly healthier version!

Proper Baked Beans [Vegan]





  • 2 × 14 oz tins cannellini or borlotti beans (or a combination), drained well, reserving 3 tablespoons of the canning liquid (aquafaba; see tips)
  • 1 roasted red pepper, chopped (optional)
  • 14 fl oz store-bought tomato passata (puréed tomatoes)
  • 2 teaspoons smoked paprika
  • a large pinch of cayenne pepper (optional)
  • 2 teaspoons Dijon mustard
  • 1–2 tablespoons maple syrup, to taste
  • toasted gluten-free bread, to serve
  • chopped parsley, to garnish


  1. Place the drained beans in a saucepan with the roasted capsicum, passata, spices, mustard and 1 tablespoon of the maple syrup. Stir until well combined, then bring to a simmer over medium heat.
  2. Cook for 10 minutes to allow the flavors to infuse, adding the reserved aquafaba for a thinner consistency, if desired.
  3. Season well with sea salt and freshly ground black pepper, adding more maple syrup for extra sweetness if desired.
  4. Serve hot, with toasted crusty bread, garnished with chopped parsley.


Start with a lesser amount of maple syrup to begin with and add to taste; tinned baked beans are quite sweet. The paprika and cayenne pepper add a lovely smokiness, so bacon lovers will hardly miss their bacon.